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  1. Heat the olive oil in a large heavy based pan and brown the cubed meat in batches.
  2. Then add the shallots, cooking gently to turn golden and caramelise.
  3. Now add the garllic, vinegar, spices and tomatoes. Season well.
  4. Stir in a 200ml glass of water.
  5. Cover tightly and simmer for 1½ -2 hours or until the meat is tender and the sauce richly thickened.


Source: Cyprus Tourism Organisation



Speculoos is a type of shortcrust biscuit, traditionally baked for consumption on or just before St Nicholas’ feast (December 6th) in the Belgium, the Netherlands and Northern France. In recent decades it has become available all year round. Speculoos are thin, very crunchy, slightly browned and, most significantly, have some image or figure (often from the traditional stories about St. Nicholas) stamped on the front side before baking; the back is flat. The Lotus brand is one of the most popular. You can also find them covered in chocolate…a real Belgian treat!


  • Serves 6-8
  • 100 ml olive oil
  • 1.5 kg lean beef, cubed
  • 1.5 kg shallots, peeled
  • 4 cloves garlic, chopped
  • 5 tbsp red wine vinegar
  • 3 pieces cinnamon bark
  • 2 bay leaves
  • 1 tsp whole cloves
  • 1½ tsp aniseed or fennel seeds or 2 whole star anise
  • 3 x 400g cans chopped tomatoes
  • salt and pepper

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